Ingredients

Directions

1.
Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Evenly drizzle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary; add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into two disks, wrap in plastic, and refrigerate until firm, at least 1 hour, or up to overnight. Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.

Reviews

5

4

3

2

1

How would you rate this recipe?

tra9burgmailc

31 AUG, 2016

Hello. I am wondering if there is a mistake in the pate brisé recipe. I decided to try it rather than use my 'old faithful' Good Housekeeping recipe and it is the least successful pie crust I have ever made…so dry, broke apart so I had to patch the top crust over the fruit. The list of ingredients says 6 tbsp of ice water but the instructions say use only 2. I DID add 6 altogether because the mixture was just so dry. I would appreciate any suggestions. Thank you. T. Burns